Wednesday, March 30, 2011

{Choffy Recipe} Choffy Cake

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Take all of your preconceived ideas of Coffee Cake and throw them right our the window!!  Choffy Cake is a creamy, light, moist, slightly sweet bit of heaven on earth.  Pair it with a warm cup of freshly brewed Choffy and my friends…you have a perfect afternoon treat!!

{If you are new to the world of Choffy click here to find out about this amazing new little treat to the culinary world!!}

Choffy Cake

2 1/2 sticks of butter {softened}

2 cups of sugar

4 large eggs

1/2 cup of sour cream

2 T of finely ground Choffy

2 cups of AP flour

1 1/2 cups of cake flour

1 1/2 t baking powder

1/2 t salt

1 cup of whole milk

1 1/2 t vanilla extract

Preheat oven to 350 degrees. 

Take 4 tablespoons of Choffy and place in food processer, coffee grinder or small blender and grind into a fine powder.  Set-aside to incorporate into cake mix and streusel mix.

Cream the butter in stand mixer until smooth and light.  Add sugar and continue to mix until fluffy and fully incorporated.  Add sour cream and finely ground Choffy. Then add one egg at a time beating well after each egg. 

In a separate bowl mix both flours, baking powder and salt. 

In a wet measuring cup measure out milk and add the vanilla.  Add portions of the flour mixture and milk mixture to the electric mixer, alternating, starting and ending with flour mixture.

Spray a 9x13 pan with cooking spray and pour half of the cake mix into the pan.  Sprinkle cake mix with streusel and add remaining cake mix on top of streusel layer.  Put remaining streusel mixture on the top of the cake batter.  Bake for 40-45 minutes in a 350 degree oven.  Oven temperatures vary so cook until a cake tester comes out clean and the cake has pulled away from the edges of the pan.

Choffy Streusel

1/2 cup  light brown sugar

1/2 cup AP flour

2 T  finely ground Choffy

1/4 t salt

1 stick butter {cold}

Place light brown sugar, flour Choffy and salt into a small bowl.  Cut in cold butter until it forms a crumble. Set-aside to incorporate into Choffy Cake.

Choffy Glaze

1 cup confectioners sugar

4 T brewed Choffy

Place sugar into small bowl and add strongly brewed Choffy mix well with a small wire whisk or fork.  Drizzle over the top of the Choffy Cake once cooled.

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Enjoy!

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Thursday, March 24, 2011

{Biggest Loser Recipe}The Sarah Bear Smoothie

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A little back history on the name…

The “Sarah Bear Smoothie” is my one claim to fame on the Ranch! Getting a food named after me was a victory that I hoped for but hardly believed could happen because I struggled so much in the cooking department while on the show. We were required to cook for ourselves on the Ranch and the kitchen was always kept stocked with the best foods available. Meal time was fun and exciting for most Biggest Loser contestants, but I would end up staring blankly into the refrigerator for the entire hour having no idea what to make—and in the end copying someone else's meal. 

When someone would invent a certain dish that became popular amongst the crowd, we would name it after that player. Because I couldn't come up with anything new on my own, my day would basically consist of eating the Irene for breakfast, the Courtney for lunch, and either the Justin or the Jay-bird for dinner (recipes that I will for sure be sharing!). You get the idea. So, you can imagine my overwhelming joy when I invented this smoothie and everyone loved it so much they started calling it "the Sarah Bear"! I was ecstatic! Not only did it receive my name—which made me feel cooler than Lady Gaga—but it was also given the best breakfast award AND the best dessert award. And since it received both awards I feel justified now in eating it for both breakfast AND dessert in the same day. It's just that good. Enjoy!

The Sarah Bear Smoothie

  • 2 cups of frozen strawberries
  • 1 cup of almond milk
  • 1 cup of Greek yogurt
  • Sweeten to taste with Truvia

Once again, I busted out the Magic Bullet (you can use a regular blender if you’re cool like that). Add all of the ingredients to the blender and blend.  That’s it!

It’s Bob and Jillian approved so you must try it… and let me know what you think!

Sarah

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Wednesday, March 23, 2011

{Recipe} Red Velvet Cookie with White Chocolate Chunks

White Chocolate Red Velvet Cookies

Okay, okay… our love affair with Red Velvet continues!  This time a Red Velvet cake mix is transformed into an amazing cookie.  The nice thing about these cookies are how simple they are to make!!

Red Velvet Cookies with White Chocolate Chunks

  • 1 box of Red Velvet Cake Mix
  • 1 cup of All-Purpose Flour
  • 2 sticks of softened butter
  • 1 egg
  • 2 cups of White Chocolate Chunks

Preheat oven to 350 degrees. In a mixing bowl, add butter and mix until soft and fluffy.  Slowly add cake mix and flour. Once combined, add egg and mix completely.  Add white chocolate chunks, and mix for a minute or so until well combined.  Form dough into one inch balls, and place into the oven for 8-10 minutes. {Yields about 24 small cookies.}

Red Velvet White Chocolate Cookies

Enjoy! I’m telling ya, these babies are to die for!!!  The combination of the red velvet and the white chocolate is aaaamazing!

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Wednesday, March 16, 2011

{Recipe} Chocolate Torte

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I am about to share with you the cake that changed my life. Literally, it did. I must tell you the story. I was living in a new area, roughly 6 years ago, I didn’t know a soul. A lovely sweet gal dropped by my home with this beautiful cake on my birthday. Not only was the cake delicious but it also started a beautiful friendship. And to this day, she is one of my best friends. In return, I like to share this cake and my friendship to continue this tradition. Now I encourage you to step out of your box, make this cake, and meet someone new. You never know you may meet a new friend.

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{Chocolate Torte}

1 Devil’s Food cake mix

1C. Sour Cream

1 pkg. (3.5 oz) Instant chocolate pudding

3 Eggs

½ c. Oil

1 1/3c. Water

Combine cake ingredients and mix well. Grease two 8-in. round cake pans. Substitute cocoa for flour so you avoid the white film on your cake. You can also cut out circle rounds with parchment paper for easy removal of cake. Bake cake for 42-43 minutes. Test with a toothpick. Let stand 5 minutes in pan then turn cakes out onto a cooling rack. I prefer to chill the cakes for a little while before proceeding to cut. After cakes have cooled completely cut each cake round in half horizontally making 4 round pieces.

Frosting:

1 pt. HEAVY whipping cream (no exceptions)

1 (8-oz.) block Cream Cheese (full calorie, NO exceptions)

2/3 c. Brown Sugar

1 tsp. Vanilla

½ tsp. Salt

In you mixing bowl whip your whipping cream until very thick. In a separate bowl blend together Cream Cheese, Brown Sugar, Vanilla and Salt. Now fold together the Cream Cheese mixture and the Whipping Cream.

Finally, put the cake together. Lay 1 cake round on a cake stand and frost. Next place another cake round on top of the frosting and repeat process.

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Garnish:

I Large Hershey’s Chocolate Bar

Garnish the top with Chocolate curls.

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Tuesday, March 15, 2011

{Recipe} Red Velvet Trifle

Okay, we know that everyone loves Red Velvet Cake, and who cannot resist a Trifle?  Add them together and you have a truly decadent dessert!

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Red Velvet Cake

  • ½ c. shortening
  • 1 ½  c. sugar
  • 2 eggs
  • 2 Tbsp. cocoa
  • 2 oz. red food coloring
  • 1 tsp. salt
  • 2 ½ c. cake flour
  • 1 c. buttermilk
  • 1 tsp. vanilla
  • 1 tsp. baking soda
  • 1 Tbsp. vinegar

Cream together shortening and sugar. Add eggs one at a time and cream. In a small bowl, mix cocoa, food coloring, and salt. Add to creamed mixture. Sift flour and set aside. Mix vanilla with buttermilk and set aside. Dissolve baking soda in vinegar, then fold into buttermilk. Add flour and buttermilk alternately to the creamed mixture.

Bake at 350 degrees for 45 minutes in a Bundt pan, 25-30 minutes in a 9x13 glass pan.

Cool completely and frost.

Icing

  • 5 Tbsp. flour
  • ½ c. milk
  • 1 c. butter
  • 1 tsp. vanilla
  • 1 c. powdered sugar

Heat in a saucepan over low heat, milk and flour. (DO NOT BOIL) When just below boiling, remove from heat and add other ingredients until smooth. Drizzle over cooled cake.

*For those of you who may not want to take the time to make a cake from scratch or those who tend not to have buttermilk on hand, there’s always the “box” cake option, even in the Red Velvet flavor. The true treasure in this recipe is the butter icing. My husband is such a fan, he insists on a double batch of frosting so there will be plenty of extra to drizzle on after the pieces are served.

Red Velvet Trifle Directions:

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Follow cake and icing directions thoroughly. Allow both to cool completely. You may refrigerate them overnight if desired. Cube the cake into bite size pieces. Layer the cake and icing in a clear glass or jar. Top with whipped cream and chocolate shavings.

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The whipped cream may also be topped with cake crumbs, or layer chocolate shavings in with the icing just for fun. Try white chocolate, fruit, maybe chocolate mousse.  I’d love to hear what other creative variations of this recipe you come up with.   

Add a little bobble at the bottom of the glass to class up the dessert even more!  I’ll have a tutorial how to make this bobble in the next couple of weeks.  They are super easy!!

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Happy baking, and even happier tasting!

Jamie Signature

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Thursday, March 3, 2011

{Recipe} Garlic-Stuffed Turkey Meatballs with Creamy Dill Dressing

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This recipe came about while I was walking one morning. I wanted a fun appetizer high on protein, but low on guilt! The flavors in this dish  blend together so perfectly that it has instantly become a family favorite!

I am trying to eat more simple foods, so I decided to try a turkey meatball that didn’t have fillers in it like bread crumbs, egg, etc…  I didn’t know if it would work, or bind properly, but there was only one way to find out. Guess what? It worked!

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Each meatball is stuffed with a garlic clove. That may sound overwhelming, but it’s not. I boiled the cloves for thirty minutes so they are tender and mild, not overpowering at all.

Garlic Stuffed Turkey Meatballs

  • 2 ½ lbs. lean ground turkey
  • 2 Tbsp. dried parsley
  • ½ tsp. paprika
  • ½ tsp. pepper
  • 1 tsp. salt
  • 2 Tbsp. grated pecorino romano (optional)
  • 30-40 whole garlic cloves (unpeeled)
  • 3-4 tsp. olive oil

Heat a pot of water to boiling. Separate garlic cloves and drop into boiling water for one minute. Scoop them out with a slotted spoon, and cool slightly on a paper towel. Now the peelings should remove easily. After all the cloves are peeled, return them to the boiling water for 30 minutes, then remove and again lay them on a paper towel.

Place all other ingredients (except oil) in the bowl of an electric mixer. Mix on low speed for several minutes. Meat mixture should be mixed very well.

Using a teaspoon, spoon some meat mixture into your hand, and make a well using your thumb. Insert a garlic clove and wrap mixture around it to form a ball. After all the turkey is formed into balls, heat a frying pan to medium heat and add oil. Add several meatballs and fry them in the pan, using a spatula to roll the meatballs for even cooking. Meatballs are done when the centers are no longer pink (165ยบ).

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The meatballs are delicious by themselves, but paired with this cool yogurt dressing, they are to die for! It’s completely fat-free, and high in protein as well.

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  • 2/3 cup fat-free Greek yogurt
  • 1/4  cup skim milk (more or less to desired thickness)
  • 1/4 cup (1 pkg.) Spinach Dip seasoning mix
  • 1/2 – 3/4 Tbsp. dill

Stir all ingredients together, and keep refrigerated. Serve as a dipping sauce, or drizzle over meatballs before serving.

This recipe also converts to a fantastic turkey burger. Form meat mixture into patties instead of balls, and insert 3-4 cloves before cooking. Use dressing as a condiment on the burger. Enjoy!

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